Pollo a la brasa is the anchor at this Redwood Road Peruvian kitchen, marinated overnight and turned over open flame until the skin crackles. Order a quarter or half bird with the green aji sauce, and add lomo saltado if you want the wok side of the menu. Ceviche appears in classic and mixto versions. The room is small and family-run, service is unhurried, and the kitchen closes at eight. Closed Sundays.